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Ingredients
- 10 cups water, preferably spring water
- 2 tablespoons finely minced onion
- 3 tablespoons barley
- 1 cup white turnip, in large chunks (peeled)
- 1 � cups butternut squash, in large chunks (peeled)
- � cup diced carrots
- 1 large corn cob, corn kernels scraped off
- 3 garlic cloves, smashed
- 2 medium tomatoes, cubed
- � cup fresh parsley, minced
- � cup fresh basil, minced or torn
- 1 teaspoon fresh rosemary
- � cup chorizo, sausage chunks
- 12 cup marinara or spaghetti sauce
- � red or white wine
- 2 tablespoons balsamic vinegar
- � cup extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- � teaspoon dry chili peppers
- 3 tablespoons fresh parmesan cheese, grated
- Salt, pepper to taste
Details
Servings 10
Adapted from betterbaking.com
Preparation
Step 1
Finishing Touches
Homemade garlic croutons, or toasted Italian bread
Crumbled asiago cheese
Parmasan cheese
Place the water to the boil and add in ingredients as soup comes to a boil. Reduce to simmer and let simmer, 2-3 hours. Adjust salt and pepper or other seasonings.
To serve, place a serving in each bowl. Top with some croutons and cheese and broil to melt the cheese. Dust with additional minced parsley and basil.
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